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Muffuletta

Course Appetizer, Bread, Brunch, Dinner, Sandwich
Total Time 1 day 3 hours
Servings 4

Ingredients

Bread

  • 1 1/4 cup bread flour 159.5 grams
  • 1/4 tsp instant yeast
  • 1/3 cup 2 tbsp water 106 grams
  • 1 1/4 cup bread flour 255 grams
  • 3/4 tsp salt
  • 1/2 tbsp sugar
  • 1/2 tsp instant yeast
  • 1/4 tsp diastatic malt powder (optional)
  • 1/2 tbsp olive oil
  • 1/3 cup 1 tbsp milk warm 99 grams
  • 1 egg for wash
  • 2 tsp sesame seeds
  • semolina or cornmeal as needed for dusting

Relish

  • 1 cup castelvetrano olives chopped
  • 1/2 cup pickled banana or pepperoncini peppers chopped
  • 1/2 cup roasted red peppers chopped
  • 1 tsp garlic minced
  • 1/8 tsp pepper
  • 1 tbsp extra virgin olive oil

Sandwich

  • 3 tbsp mayonnaise
  • 2 tbsp spicy brown mustard
  • 8 ounces ham sliced
  • 8 ounce salami
  • 8 slices provolone cheese 8 ounces

Instructions

Bread

  • Mix 1 1/4 cup bread flour, 1/4 tsp yeast, and 1/3 cup + 2 tbsp water in a small bowl. Cover and proof for 2 hours. Punch down and form into a ball. Place the dough in an oiled bowl, cover, and refrigerate overnight or up to 3 days.
  • Pull the starter from the refrigerator an hour before making the bread. In a stand mixer with a dough hook attachment mix the bread flour, salt, sugar, yeast, and malt powder. Break the starter into pieces and add them to the mixer. Mix in the olive oil and milk. Mix for 5 minutes. Place the dough in an oiled bowl and cover for 1 1/2-2 hours.
  • Punch down the dough. Shape the dough into a large round. Dust a sheet pan with semolina or cornmeal. Place the dough on the pan and press into a round loaf. Cover and proof for 30-60 minutes. Preheat the oven to 350 degrees. Brush the dough with egg wash and sprinkle on sesame seeds. Bake the bread for 25 minutes. Remove from oven and cool to room temperature.

Relish

  • Mix all of the ingredients and set aside until ready to use. Relish can be refrigerated for up to 5 days.

Sandwich

  • Slice the bread loaf in half. Spread the mayo and mustard on both sides. Spread half of the relish on the bottom portion of bread. Add layers of ham, provolone, salami, and more provolone. Spread the remaining relish over the last layer. Top with the bread and gently press down on the sandwich. Slice the bread into quarters and serve.